【小麦粉不使用！】パウンド型で♪ふわしゅわ♡米粉のチーズ台湾カステラの作り方／Cheese Taiwanese Castella recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and cost-effective

Separate the eggs into yolks and whites, and chill the egg whites in the refrigerator.

Add warmed milk and salad oil to softened cream cheese and mix well until smooth and emulsified.

Add egg yolks, rum, and rice flour to the mixture from step 2, mixing well after each addition.

Add sugar to the chilled egg whites and whip with a hand mixer on high speed until stiff peaks form, then lower the speed for 1 minute to refine the texture.

Add about 1/3 of the meringue to the mixture from step 3 and mix well.

Fold the remaining meringue into the mixture from step 5.

Finally, mix gently with a rubber spatula until the batter is uniform and reaches a consistency where it slowly disappears when drizzled.

Pour the batter into a mold lined with parchment paper and bake in a preheated oven at 150℃ for 30-35 minutes in a water bath. (The video shows baking for 33 minutes, and the position was swapped after 15 minutes to avoid uneven baking.)

Check for doneness by inserting a skewer; it should come out clean without wet batter sticking to it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens